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In Panner Makhmali, Panner in a rich, tangy sauce flavored with mustard seeds and curry leaves.This is a very special recipe for the parties or get to gathers. It can also be served as a side dish. Learn how to make mouth watering Paneer makhamli recipe with the great taste in lesser time.Preparation Time: 10 MinuteCooking Time: 20 MinuteServings: 4-5 Person

How To Cook?

1. In a pressure cooker, cook tomatoes, green chilies, ginger, garlic and salt together with 1 cup water on HIGH lame to give 2 whistles. 2. After the pressure drops, cool and make a paste in a blender. 3. Strain the tomato paste back in the pressure cooker, boil it and add the lemon juice, then add the coconut milk to it and boil it. 4. Simmer for? 5 minutes till gravy turns a little thick. And add sugar if the gravy tastes too sour. 5. Grate 2 pieces of the Panner and add to the gravy. Then add the rest of the Paneer pieces and curry leaves to the gravy and remove it from the fire.Step 6: Heat a small heavy bottomed kadhai. Reduce a heat. Add mustard seeds. Stir for 2 minutes on LOW heat flames. 7. Add whole red chilies and dry roast for 1 minute. Remove from the fire and add a few curry leaves. 8. Add the mustard seeds to the Panner gravy and mix it well. 9. Serve hot with roti or Naan.

Extra Tips:

– To take out coconut milk, grate ? of a fresh coconut and add ? cup hot water to it. – Blend in a mixture and strain to get coconut milk. – You may use desiccated coconut powder instead of fresh coconut milk. – Simply fill ? cup with desiccated coconut and fill the cup with water. Mix well and use instead of fresh coconut milk. In Panner Makhmali, Panner in a rich, tangy sauce flavored with mustard seeds and curry leaves.This is a very special recipe for the parties or get to gathers. It can also be served as a side dish. Learn how to make mouth watering Paneer makhamli recipe with the great taste in lesser time.